First make the crust, in a food processor blend together the dried bread, parsley and Parmesan until the mixture is fairly fine. Add 2 tbsp of olive oil to bind, season well and set aside. Heat 2 tbs oil in a large sauté pan and sear the lamb cutlets for about 1 minute each side until lightly coloured. Transfer them immediately to a rack and leave to cool.
Once they are cool, dust the cutlets with flour, roll in the beaten egg then finally in the crust. The lamb cutlets can be prepared to this point at least two to three hours in advance. When you are ready to serve, pan fry the cutlets for a couple of minutes each side. Once well browned, transfer the lamb to a warmed plate. Pour the lamb stock into the pan and reduce by half. Season well and keep warm.
While the lamb is cooking, heat a large heavy frying pan with the non scented oil. Add the cepes and leave them for about two minutes until they brown lightly. Turn the cepes and fry them for a further minute until they are well coloured. Next add the unsalted butter and toss the mushrooms in it for about a minute. When the butter is foaming nicely, add the garlic and sweat it without colour it for about 30 seconds and add the flat leaf parsley. Toss this in well, season the cepes with salt and freshly ground black pepper. Serve the lamb on top of the cepes surrounded by the sauce.